Polyphenolic compounds of red wine: relationship with the antioxidant properties and effects on the metabolic syndrome induced in high-fructose fed rats

Main Article Content

D. Di Majo *
M. La Guardia
L. La Neve
S. Giammanco
M. Giammanco
(*) Corresponding Author:
D. Di Majo | office@pagepress.org

Abstract

Epidemiologists have observed that a diet rich in polyphenolic compounds may provide a positive effects due to their antioxidant properties. Red wine is an excellent source of polyphenolic compounds. Objective of this work is a review of the polyphenolic compounds of red wine. The first study evaluates the antioxidant properties of Sicilian red wines in relationship with their polyphenolic composition; the second investigates the corrective offects of some phenolic molecules on the metabolic syndrome induced in high-fructose fed rats.

Downloads month by month

Downloads

Download data is not yet available.

Article Details